Red onion and orange zest make this a beautiful topping for almost any hors d'oeuvre. Make the relish up to a week in advance, and chill, covered; extras are great on sandwiches or with grilled steak.

Sara Foster
Recipe by MyRecipes November 2004

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Yield:
Makes about 1 cup
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Ingredients

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Directions

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  • Heat olive oil in a large skillet over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes or until onion is soft and translucent.

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  • Add remaining ingredients, and cook, stirring occasionally, for 20 to 25 minutes more. (Onion will turn a red, translucent, almost candied color, and most of the liquid will evaporate.) Serve warm, or store in an airtight container in the refrigerator up to a week.

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